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Brattabelle
Fleisch/Fisch
U / [
6
[°C]
1) 2)
+
[min]
Rinderbraten, ca. 1 kg 170–190 100–120
Rinderfilet/Roastbeef
3) 4)
, ca. 1 kg 190–210 40–60
Wildbraten (Keule), ca. 1 kg 180–200 100–120
Wildbraten (Rücken), ca. 1 kg 180–200 70–100
Schweinebraten
(Nuss, Oberschale, Nacken; ca. 1 kg)
170–190 110–130
Kasseler, ca. 1 kg 170–190 70–80
Hackbraten
4)
, ca. 1 kg 160–180 65–75
Kalbsbraten, ca. 1 kg 170–190 80–100
Lammkeule, ca. 2 kg 170–190 110–130
Lammrücken
3)
, ca. 2 kg 170–190 60–80
Geflügel, ca. 1 kg 170–190 55–65
Geflügel, ca. 4 kg 170–190 200–220
Fisch im Stück, ca. 1,5 kg 160–180 45–55
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Gar-
raum.
Wählen Sie im Allgemeinen die niedrigere Temperatur und prüfen Sie das Gargut
nach der kürzeren Zeit.
Beachten Sie die angegebenen Temperaturbereiche, Mikrowellenleistungen, Ebe
-
nen und Zeiten. Dabei sind verschiedene Gargefäße, Fleischstücke und Garge
-
wohnheiten berücksichtigt.
Braten
94
94


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